Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Bright, piquant boquerones, the vinegar-cured white anchovies of Spain, have a meatier texture than canned varieties.

Martha Stewart Living, October 2012


Credit: Andrew McCaul

Recipe Summary test

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to a boil, and cook pasta until al dente, about 9 minutes. Drain, reserving 1/4 cup pasta water.

  • Heat 2 tablespoons oil in a large skillet over medium heat. Add breadcrumbs, and cook, stirring frequently, until golden brown, about 5 minutes. Drain on paper towels, and wipe out pan.

  • Heat 3 tablespoons oil in pan over medium-high heat. Add peppers and 1/2 teaspoon salt, and saute, stirring frequently, until peppers begin to soften, about 10 minutes, adjusting heat if they begin to brown. Transfer peppers to a plate, and add remaining oil to pan. Add garlic, and cook, stirring, until fragrant and lightly golden, about 2 minutes. Return peppers to pan, and add reserved pasta water; stir in capers. Toss well with pasta and parsley in a serving bowl. Add boquerones, and gently toss to combine. Season with pepper and, if necessary, salt. Top with breadcrumbs.